Rasgulla | How to make Rasgulla

By Vaishali Trivedi  |  14th Jul 2016  |  
5 from 2 reviews Rate It!
  • Photo of Rasgulla by Vaishali Trivedi at BetterButter
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Video for key ingredients

    About Rasgulla Recipe

    Rasgulla is a Bengali sweet and is famous and loved all over the world.

    Rasgulla, a deliciously finger licking recipe to treat your family and friends. This recipe of Rasgulla by Vaishali Trivedi will definitely help you in its preparation. The Rasgulla can be prepared within 20 minutes. The time taken for cooking Rasgulla is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Rasgulla step by step. The detailed explanation makes Rasgulla so simple and easy that even beginners can try it out. The recipe for Rasgulla can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Rasgulla from BetterButter.


    Ingredients to make Rasgulla

    • 2 1/2 cups ( 1/2 litre) cow's milk
    • 2 1/2 cups ( 1/2 litre) buffalo's milk
    • 1 1/2 tbsp lemon juice
    • 1 cup sugar

    How to make Rasgulla

    1. For the chenna: Combine the cows milk and buffalos milk in a broad and deep non-stick pan and bring to a boil. Switch of the flame and wait for 1 minute, while stirring occasionally. Add the lemon juice gradually and keep stirring gently. Allow it to stand for a minute to curdle.
    2. It is completely curdled, when the chenna and the whey (greenish water) separate out.Strain using a muslin cloth. Discard or store the whey.Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times. Tie and hang for 30 minutes for the extra water to drain out.
    3. Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.Meanwhile, squeeze the muslin cloth to drain any more water remaining.Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
    4. Divide the chenna into 16 equal portions and roll each portion into small balls between your palms. Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes. Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes. Remove gently into a bowl, refrigerate and serve chilled.

    Reviews for Rasgulla (2)

    saptaparna dutta3 years ago

    Hii Vaishali, I made rasgullas in gas same method and it came out well, but not got same results in induction. Any suggestion pls ?

    Sai Arab3 years ago

    dear vaishali mam ...rasgulla is a odisa sets..